Cuvée is built from de-alcoholised Airen Blanco and Tempranillo sourced from the La Mancha plateau in central Spain. After the alcohol is removed, the base wine is blended with elderflower, ginger, and lemon juice concentrates, then carbonated for at least 24 hours to develop its fine, persistent bubbles. It pours pale blush in the glass, with a lively stream of small bubbles. The nose is light: red fruit and elderflower up front, with a soft warmth of ginger underneath. On the palate the structure comes from the carbonation rather than any weight in the wine itself. Raspberry and cherry notes carry through, the citrus keeps things bright, and the finish is dry rather than sweet. For a de-alcoholised sparkling wine it holds up well. The elderflower and ginger additions do the work that alcohol would normally do, giving it more texture than a basic carbonated grape juice.